肉松表征及花生肉松的加工工艺研究  

Characterization of Floss and Study on Processing Technology of Peanut Floss

作　　者：李邦玉[1] 张翼芸 张丽[1] LI Bang-yu;ZHANG Yi-yun;ZHANG Li(Food Safety and Nutrition Research Center,Suzhou Vocational University,Suzhou 215000,Jiangsu,China)

机构地区：[1]苏州市职业大学食品安全与营养研究中心,江苏苏州215000

出　　处：《食品研究与开发》2020年第18期141-146,共6页Food Research and Development

基　　金：苏州市职业大学食品安全与营养中心平台项目;苏州市科技局民生科技项目(SS201742)。

摘　　要：研究猪肉肉松的组成和聚集结构并研制花生肉松产品。以太仓猪肉肉松为原料,测定其红外光谱,分析其金属元素种类及含量,用显微镜和扫描电镜分别观察肉松纤维形貌。在太仓猪肉肉松里添加花生,制作花生肉松,利用单因素试验,确定花生种类及花生添加量、花生颗粒大小、炒制时间,通过L9(34)正交试验对单因素进行优化,通过感官评分获得最佳参数。结果表明:太仓猪肉肉松有典型蛋白质特征红外吸收及猪肉的1 735(w)cm-1独特红外吸收峰。猪肉松纤维分离良好有韧性,呈带有浅凹槽的圆柱状。含有丰富的Na、K、Ca、Mg等宏量元素,和Fe、Zn、Mn、Cu、Se、Cr等必需微量元素。和肉松最佳搭配是原味花生,可兼有肉松鲜香和花生浓郁醇香;由正交试验所得最佳工艺参数为花生添加量为40 g,花生颗粒大小为直径1.5 mm,炒制时间为10 min。在此情况下制成的花生肉松色泽金黄、质地均匀、组织状态蓬松。The composition and aggregation structure of pork floss were studied and peanut pork floss products were developed. Taking Taicang pork floss as raw material,its infrared spectrum was measured,the kinds and contents of metal elements were analyzed,and its fiber morphology was observed with microscope and scanning electron microscope. Peanut was added to Taicang pork floss to make pork floss. By single factor experiment,peanut type,peanut adding amount,peanut particle size and frying time were determined. Single factor was optimized by L9(34)orthogonal experiment,and the best parameters were obtained by sensory score. The results showed that Taicang pork floss had typical protein characteristic infrared absorption and 1 735(w)cm-1 unique infrared absorption peak. The pork floss fiber had a good separation and toughness,and was cylindrical with shallow grooves. It was rich in macro elements such as Na,K,Ca,Mg,and essential trace elements such as Fe,Zn,Mn,Cu,Se,Cr. The best match with the pork floss was the original peanut,which could have both the fresh pork floss flavor and the rich and mellow peanut flavor. The best technological parameters obtained from the orthogonal test were as follows:the amount of peanut added was 40 g,the particle size of peanut was 1.5 mm in diameter,and the frying time was 10 min. In this case,the peanut flesh was golden in color,uniform in texture and fluffy in tissue state.

关 键 词：猪肉肉松 花生 表征 加工工艺 感官检测 

分 类 号：TS251.63[轻工技术与工程—农产品加工及贮藏工程]